Saturday, January 21, 2012

My Gardner Guy's Cherry Cheese Pie......



This has been a family favorite for years...and years...
In the past and still at times I have use store bought cherry pie filling. Now that I have a cherry tree I use our cherries!!!

Ingredients
  • 8 ounce pkg cream cheese, softened
  • 14 ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 8 0z tub of cool whip or other whipped topping
  • 1 store bought graham cracker crust, or make your own... 
  • 1 Can of pie filling of your choice or if you have other pie filling use it.
Instructions

Place your softened cream cheese in a mixing bowl and add your sweetened condensed milk.


Add in your lemon juice


Mix well and allow to sit for around ten minutes before folding in cool whip



After folding in cool whip put into pie crust


Looking good!!!


Cover and chill a few hours then add you favorite topping and serve...


Taste as good as it looks!!!





  • TOPPING VARIATIONS



  • BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
  • CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
  • FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
  • AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's® Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.


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